Soba Noodles Stir-Fry with Shiitake Mushrooms and Sesame-Ginger Sauce

By AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Earthy shiitake mushrooms and crisp vegetables stir-fried with tender soba noodles in a savory sesame-ginger sauce for a satisfying vegetarian dish. This Japanese-inspired noodle recipe (vegetarian), ready in about 25 minutes, pairs dried soba noodles, sesame oil, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 3 Japanese cuisine 400 cal/serving

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Ingredients

8 oz dried soba noodles
2 tbsp sesame oil
1 tbsp grated fresh ginger
2 cloves minced garlic cloves
8 oz sliced shiitake mushrooms
1 medium sliced into thin strips red bell pepper
1 cup trimmed snap peas
3 sliced green onions
3 tbsp low sodium soy sauce
1 tbsp rice vinegar
1 tsp honey
1 tbsp toasted sesame seeds

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Instructions

Step 1: Bring a large pot of water to boil and cook 8 oz dried soba noodles for 5 minutes until just tender, then drain and rinse under cold water to stop cooking.
Step 2: Heat 2 tbsp sesame oil in a large wok or skillet over medium-high heat until shimmering.
Step 3: Add 1 tbsp grated fresh ginger and 2 minced garlic cloves, stirring for 30 seconds until fragrant.
Step 4: Add 8 oz sliced shiitake mushrooms and sauté for 4-5 minutes until softened and slightly browned.
Step 5: Toss in 1 sliced red bell pepper and 1 cup snap peas, stir-frying for 2-3 minutes until crisp-tender.
Step 6: Return the soba noodles to the wok along with 3 tbsp low sodium soy sauce, 1 tbsp rice vinegar, and 1 tsp honey. Toss everything together for 2 minutes until heated through and sauce coats the noodles.
Step 7: Remove from heat and stir in 3 sliced green onions and sprinkle 1 tbsp toasted sesame seeds before serving.